What is Kluang Mooncake? It is an invention from one of baker in Yuen Fatt 源發餅家 which located at Kluang. They are the originator and inventor of this rugby shaped mooncake. Apparently this Kluang mooncake are freshly baked everyday, and also sold out everyday.

Both of my mother and brother love to eat this type of mooncake but I never try before even I stay at Johor last time. When my mum tried to buy some for us this year (end of August), but unfortunately all of the mooncakes are fully ordered and the next available slot is middle of September which is too close to mid autumn festival. Indeed unbelievable good business.

Hence, I would like to give it a try to bake this mooncake this year despite solving my parents and my brother's craving. From my mum's feedback on this Kluang mooncake, the pastry is very similiar to our baked pineapple tart pastry. With that comment, I tried to bake this mooncake with my mum's pineapple tart recipe and shape it into rugby shape.

Mid Autumn festival is around the corner. It is making mooncake time again. Due to my busy schedule this year, I am making these fast, easy and yet healthy mooncake this year. They are naturally colourful jelly mooncakes. The main difference of this year's mooncake is I am making them to a rather smaller and mini bite size mooncake.

I love Jelly Mooncake. Firstly they are less sweet and not oily at all. This signature crystal jelly mooncake is totally healthy for old folks or kids, as it contains of full range of protein and vitamin. If you still prefer the conventional jelly mooncake, you can basically add on another layer of lotus paste or red bean paste in between. The wonders of this jelly cake is that you may add on any of your favourite fruits in it, sweet or sour fruits mix exceptionally well in the jelly.

The ingredients to make this jelly is extremely simple, 4 key ingredients to make this exceptionally stunning look crystal Jelly Mooncake to impress your guests in this coming mooncake festival. I named them crystal mooncake as their transparent skin is shinning and show up the natural colourful fruits filling in it.

This is my second year attending New Zealand week event, meeting my favourite Master Chef Nadia Lim in person as well. This year's New Zealand Food Connection Chef challenge is much more exciting than last year as there are quite a lot of interesting New Zealand products for me to create the magical dish if compare to last year. This year mission as usual, to create an inspiring, delicious dish or combination of dishes using these premium quality New Zealand products given to me. There are Famer's Mill Buttermilk Scone Mix, Pure South Lamb Loin, Talley's Greenlipped Mussels, Tatua's whipping cream, Anchor Pure New Zealand Butter, Rockitapples, pics Peanut butter and many more.

During the food demonstration by Nadia Lim, I totally inspired to make a dish which involve these little cute crunch red Rockitapples. She used these apples on top of the lamb cutlets with Salsa verde and apple, which makes the lamb so delicious and yet no odd smell. Hence, I decided to use these Rockitapples, Pics peanut butter and Anchor butter from my New Zealand 'mystery bag' as my three main hero ingredients of the dish. I name the dish "Apple Peanut Rosy Tart". This is not only easy to make tart, but also taste good, from the wonderful pure peanut butter fragrance to the crunchiness of the sweet Rockitapples, ending with the buttery crust. These are the irresistible treats too in conjunction of mothers day as well.

Also, I've made a step by step video on how to make these easy peasy Apple Peanut Rosy Tart in You Tube. Remember to subscribe.

Time flies. Chinese New Year is around the corner. All chinese will be busy celebrating this 15-days great event. For every Chinese New Year, my mum and I definitely will bake tones of pineapple tart without fails. In fact, pineapple is a symbolic of Chinese New Year, be it the auspicious one.

Chinese like playing with words and symbols. Often homonyms (words that share the same pronunciation but have different meanings) are used. Names of dishes and/or their ingredients which will be served sound similar to words and phrases referring to wishes expressed during the Chinese New Year, while other foods hold a symbolic meaning. Pineapple (凤梨; fènglí) - wealth, luck, excellent fortune, gambling luck. That's the main reason chinese will definitely eat pineapple tart during this period, not only because of its uniqueness and deliciousness.

I still recall vividly during my school time. Normally 1 month before CNY, my brothers and I were extremely busy to help my mum to bake pineapple tart, handmade one by one. From cutting the pineapples, cooking at least for another 4-5 hours, making tart, rolling, cooling and packing. All these, I was so familiar with. Those orders are return orders every year, displaying at my uncle shop to sell and some of the time needs to export to Singapore. Sometimes, my mum just feel like do not want to do this anymore as not really earning much with so much efforts had put in. The main reason is the middle man already earn more than us.

This is my mum's secret recipe. Therefore, I cant share this in my blog but feel free to order through us directly to enjoy this little treats with our whole heartly creation. If you would like to place order next time, please send to us few weeks earlier to avoid disappointment at hanker@hankerie.com as it is running out fast.

Welcome to Hankerie!

Adding Life to Food.

All of our bakes are home-baked by using only the freshest ingredients. We have own creations and and decorate them by handmade with love and care. Feel free to contact us at hanker@hankerie.com for a detailed quote. Location only available at Sydney now.